METHOD

1. First, preheat your oven to 200˚C/ 180˚C fan oven/ Gas 6. Then, rub an oven dish with the garlic clove cut in half and discard. Cut your Reblochon cheese in half and into long slices and set aside for later.
2. Place your potatoes (skin on) in a steamer and steam until just tender, but not quite cooked through. You can also boil them if preferred. Set aside and leave to cool.
3. Next, add one tablespoon of truffle oil and a knob of butter in a pan on medium heat. Once warm, add the cubed onions, and cook for a few minutes. Then, add the lardons, or cubed bacon and cook further until cooked, and the onions are golden in colour. 
4. At this stage add the wine, simmering for a few minutes until very little liquid remains. Add the cream and mix together until combined. Set aside. 
5. Cut the cooled potatoes into cubes of about 1 cm in diameter. Add one tablespoon of truffle oil to a pan and saute the potatoes for a few minutes, or until golden. 
6. Now, place half of the potatoes into your prepared dish, followed by half of the onion and bacon mixture. Place half of the Reblochon slices over and add a little pinch of pepper. Repeat the layers, adding the remaining potatoes, followed by the rest of the onions & bacon and finally top with the Reblochon slices, and a touch of pepper. 
7. Place into the oven for about 15 minutes, or until the cheese is golden and bubbling away. Serve with a salad and a glass of white wine to a hungry group!

TIP – Whether it is tartiflette, raclette or fondue, the French usually recommend to skip water when consuming these cheese heavy dishes. The saying is that water and cheese will coagulate inside your stomach, whereas wine will be easier on the digestion! True or not, a good excuse for a good evening with a nice bottle of wine!